Roasted Portobellos and Spinach with Sesame Dressing

Want to take something other than a salad to your next potluck? Try this quick side dish that tastes great chilled or at room temperature.

SERVINGServings

Ingredients

Sesame Dressing

3 Tbs. seasoned rice vinegar

1 1/2 Tbs. low-sodium soy sauce

1 1/2 Tbs. tahini

1 1/2 tsp. light brown sugar

1 1/2 tsp. roasted sesame oil

1 clove garlic, peeled

Roasted Portobellos

1 lb. portobello mushrooms, stems removed (about 6 medium)

1 Tbs. canola oil

4 9-oz. bags spinach

2 Tbs. toasted sesame seeds

Preparation

To make Sesame Dressing: Blend all ingredients in blender until smooth.

To make Roasted Portobellos: Preheat oven to 400F. Coat baking sheet with cooking spray. Place mushrooms on prepared baking sheet. Brush with oil, and bake 20 minutes. Cool, and slice.

Heat 2 Tbs. water and 2 bags spinach in large pot over high heat. Cover, and steam 2 to 3 minutes, or until wilted. Repeat with remaining spinach. Cool, then squeeze out liquid. Toss with mushrooms and dressing. Sprinkle with sesame seeds.